CTM Posted November 21, 2008 Share Posted November 21, 2008 Yes, I pfailed due to a hotlinking issue... It's a fatty cut from the sternum area of the cow and if (trimmed and) cooked properly, is marvelous. It must be cooked slowly to break down the connective tissue and collagen in the meat, ie. braising or smoking. There are two main parts - the flat and the point (or the deckel, for you "chosen" people). The flat is the leaner part that is generally sliced, whereas the point is fatty and is best chopped and used for burnt ends. If you see a brisket in the supermarket, it is usually just the flat cut. Brisket is generally the cut used for corned beef as well. PS - I feel fatter for having just made this post. Holy crap, are you trying to seduce teh AKF? ---"Tell me some more about cow parts" Link to comment Share on other sites More sharing options...
Pragmatic Bus Posted May 10, 2009 Share Posted May 10, 2009 good times! Link to comment Share on other sites More sharing options...
Pragmatic Bus Posted May 10, 2009 Share Posted May 10, 2009 Haha, born angry, no remedies there. I do love steadfastly, though. Yes, a warm and creamy center, my dirty, filthy secret! Where's that fork so I can stab myself in the face? Link to comment Share on other sites More sharing options...
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